Petite Pumpkin Pies

My mom found this recipe, and we had to try it over the holidays.  I’m not a huge pie lover, but I am a big crust lover – so, with these minis, you get your own crispy edges!


Ingredients

1 can Pumpkin Puree

1 tbsp Pumpkin Pie Spice

1 can Sweetened Condensed Milk

1/4 tsp Salt

2 Eggs (Room Temperature)

2 Pie Crusts (Store Bought)


Preheat your oven to 425º.  In a mixing bowl, whisk together the pumpkin puree and pumpkin pie spice.  Then, add in the condensed milk, eggs, and salt.  Whisk until everything is well combined.

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Meanwhile, take the pie crusts and roll them out until they extend about 1-2 inches around the perimeter.  Cut 5″ circles (you can use a bowl as a template, or even eye ball).  In a greased muffin tin, press in the pie crust rounds so they fill out the cups.  Carefully, pour in the pumpkin pie mixture until the mini pies are filled.

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Once you have filled all of the pies, put in the oven for 15 minutes.  Then, lower the heat to 350º, for 20-25 minutes.  Top with whipped cream and cinnamon – enjoy!

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Makes 12 mini pies.

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